Using Low-Energy Electrons for the Antimicrobial Processing of Poultry Meat

Chernyaev, A. P.; Розанов, В. В.; Beklemishev, M. K.; Bliznyuk, U. A.; Ipatova, V. S.; Avdyukhina, V. M.; Borschegovskaya, P. Yu.; Gordonova, I.K.; Rukosueva, Elizaveta A.; Khankin, V. V.; Yurov, Dmitry

doi:10.3103/s1062873820110076

Cited by 7 publications

(3 citation statements)

References 23 publications

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“…Total viable counts (TVC) of microorganisms in chilled turkey were determined according to 29 . The homogenate of turkey was diluted from 2 to 10,000 times in a physiological solution to obtain isolated cell colonies.…”

Section: Methodsmentioning

confidence: 99%

Effect of electron and X-ray irradiation on microbiological and chemical parameters of chilled turkey

Bliznyuk

Avdyukhina

Borshchegovskaya

et al. 2022

Sci Rep

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The purpose of this work was to compare the effect of electron and X-ray irradiation on microbiological content and volatile organic compounds in chilled turkey meat. Dose ranges which significantly suppress the pathogenic microflora while maintaining the organoleptic properties of the turkey meat are different for electron and X-ray irradiation. According to the study it is recommended to treat chilled turkey using X-ray irradiation with the dose ranging from 0.5 to 0.75 kGy, while in electron irradiation permissible doses should be within 0.25–1 kGy. Three main groups of volatile compounds: alcohols, ketones, and aldehydes—were found in irradiated and non-irradiated samples of turkey meat. It was found that the total amount of aldehydes, which are responsible for the formation of a specific odor of irradiated meat products, increases exponentially with the increase in the absorbed dose for both types of irradiation. It was established that acetone can be used as a potential marker of the fact of exposure of low-fat meat products to ionizing radiation.

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Section: Methodsmentioning

confidence: 99%

Effect of electron and X-ray irradiation on microbiological and chemical parameters of chilled turkey

Bliznyuk

Avdyukhina

Borshchegovskaya

et al. 2022

Sci Rep

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show abstract

“…Microbiological analysis. Total viable counts (TVC) of microorganisms in chilled turkey were determined according to [26]. The homogenate of turkey was diluted from 2 to 10000 times in a physiological solution to obtain isolated cell colonies.…”

Section: Figurementioning

confidence: 99%

Effect of Electron and X-ray Irradiation on Microbiological and Chemical Parameters of Chilled Turkey

Bliznyuk

Ananiev

Avdyukhina

et al. 2021

Preprint

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The purpose of this work was to compare the effect of electron and X-ray irradiation on microbiological content and volatile organic compounds in chilled turkey meat. Dose ranges which significantly suppress the pathogenic microflora while maintaining the organoleptic properties of the turkey meat are different for electron and X-ray irradiation. According to the study it is recommended to treat chilled turkey using X-ray irradiation with the dose ranging from 0.5 kGy to 0.75 kGy, while in electron irradiation permissible doses should be within 0.25 kGy-1 kGy. Three main groups of volatile compounds: alcohols, ketones, and aldehydes were found in irradiated and non-irradiated samples of turkey meat. It was found that the total amount of aldehydes, which are responsible for the formation of a specific odor of irradiated meat products, increases exponentially with the increase in the absorbed dose for both types of irradiation. It was established that acetone can be used as a potential marker of the fact of exposure of low-fat meat products to ionizing radiation.

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“…В ведущих зарубежных и отечественных научных центрах проводятся исследования влияния ионизирующих из лучений, как регламентированных ВОЗ и ФАО ООН для облучения пищевых продуктов (электронного излучения с энергией не более 10 МэВ; гамма излучения изотопов 60 Co или 137 Cs; рентгеновского или тормозного излучений от ускорителей электронов с энер гией не более 5 МэВ), так и перспективных источников воздействия (например, неио низирующие излучения) на свойства и пищевую ценность облученной продукции, а также на различные паразитарные организмы, определяющих сохранность и санитарно эпи демиологическую безопасность продуктов питания [14,15]. Основные направления исследований, как правило, сконцентрированы на отработке режимов облучения сель скохозяйственного сырья и пищевых продуктов с целью обеспечения их микробиоло гической безопасности [16,17].…”

Section: Introductionunclassified

Analysis of the Efficiency of Training for Foreign Students in the Field of Non-Power Applications of Nuclear Technologies

Panov

Kozmin

2022

YadEn

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Using Low-Energy Electrons for the Antimicrobial Processing of Poultry Meat

Cited by 7 publications

References 23 publications

Effect of electron and X-ray irradiation on microbiological and chemical parameters of chilled turkey

Effect of electron and X-ray irradiation on microbiological and chemical parameters of chilled turkey

Effect of Electron and X-ray Irradiation on Microbiological and Chemical Parameters of Chilled Turkey

Analysis of the Efficiency of Training for Foreign Students in the Field of Non-Power Applications of Nuclear Technologies

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